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| Letters | Answer | Clue | ||
| 99% | 8 | Exact Match! | ||
noun • a source of oil; used for forage and soil improvement and as food • erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia • the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein) | ||||
| 41% | 7 | Versatile ingredients in various cuisines | ||
noun • an erect or climbing bean or pea plant of the family Leguminosae • the fruit or seed of any of various bean or pea plants consisting of a case that splits along both sides when ripe and having the seeds attach to one side of the case • the seedpod of a leguminous plant (such as peas or beans or lentils) | ||||
| 27% | 13 | The quality of being versatile or versatile | ||
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Versatile Legumes
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times29 Apr 1984 | Across 56 | |
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Certain legumes
New York Times -
22 Apr 1984 | New York Times / 22 Apr 1984 |
2 | French legumes
New York Times -
04 Jun 1980 | New York Times / 04 Jun 1980 |
3 | Hairy legumes
New York Times -
26 Sep 1981 | New York Times / 26 Sep 1981 |
4 | Legumes
New York Times -
13 Jun 1977 | New York Times / 13 Jun 1977 |
5 | Native to Europe, these legumes are hardy and versatile | |
6 | Oriental legumes
New York Times -
06 Apr 1980 | New York Times / 06 Apr 1980 |
7 | The quality of being versatile or versatile |
